Mix all ingredients together. Spoon into prepared muffin cups. Bake at 375 degrees for approximately 20 minutes or until tops are lightly browned. Variations: Create Your Own-Follow above directions ...

As the days grow longer, so do our to-do lists. For a baking project with a good ROI, or return on investment, there’s nothing like a quickbread. Sign up to get a taste of Los Angeles — and the world ...

When you don't have a lot of time but still have that baking itch, quick breads may be the solution. Instead of using more time-involved yeast, quick breads rely on ingredients like baking soda and ...

Quick breads are known for their convenience. All you need to do is whip up the batter and bake the treat in a loaf pan — no delicate cake layers, fillings, or frostings required. However, to make ...

Baking quick breads in cans is a quirky diversion for many Cook's Corner readers who wrote in response to a letter from Jan Fisher of Frenchtown, N.J. Fisher shared her recipe for pumpkin bread baked ...

Baking soda and baking powder are both used in baking, but they are not interchangeable.

Susan Reid, a chef and baking expert on staff at King Arthur Flour, offers these suggestions when making quick breads. Use light-colored metal pans: Preferably aluminum, greased to prevent sticking.

Quick breads use baking powder and/or baking soda rather than yeast as a leavening (rising) agent. They are popular because they cook quickly (no waiting for the dough to rise) and taste great. The ...